Nutrient Comparison: Baked Red Potatoes VS Stir-Fried Lentils Sprouts with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Stir-Fried Lentils Sprouts with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Stir-Fried Lentils Sprouts with Salt:
- 5 ounces of Baked Red Potatoes have 1.3 times more Vitamin B3 and 1.3 times more Vitamin B6 than Stir-Fried Lentils Sprouts with Salt.
- While 5 oz of Stir-Fried Sprouted Lentils with Salt contain 3.1 times more Vitamin B1, 1.8 times more Vitamin B2, 1.7 times more Vitamin B5 and 2.5 times more Vitamin B9 than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Stir-Fried Lentils Sprouts with Salt provide similar amounts of Vitamin C per five ounces.
- Both Baked Whole Red Potatoes as well as Stir-Fried Sprouted Lentils with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Stir-Fried Lentils Sprouts with Salt:
- 5 ounces of Baked Red Potatoes have 1.9 times more Potassium than Stir-Fried Lentils Sprouts with Salt.
- While 5 oz of Stir-Fried Sprouted Lentils with Salt contain 1.9 times more Copper, 4.4 times more Iron, 2.9 times more Manganese, 2.1 times more Phosphorus, 20.5 times more Sodium and 4 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Stir-Fried Lentils Sprouts with Salt contain similar levels of Magnesium per five ounces.
- Both Baked Whole Red Potatoes as well as Stir-Fried Sprouted Lentils with Salt lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Stir-Fried Sprouted Lentils with Salt contain 2.3 times more Omega 3 and 3.8 times more Protein than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Stir-Fried Lentils Sprouts with Salt offer comparable quantities of Energy and Carbohydrate per five ounces.
- 5 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3
- Both Baked Whole Red Potatoes as well as Stir-Fried Sprouted Lentils with Salt provide inadequate amounts of Omega 6 in five ounces.